Eggplant Parm Steaks Recipe

I just made this eggplant Parmesan and its honestly the best ever cuz the crispy eggplant with melty cheese and tangy marinara totally gave me that home-cooked feel like nothing else can.

I think these Eggplant Parm Steaks is both hearty and healthy. I love how the eggplant is simply seasoned with salt and pepper then dredged in flour, eggs, breadcrumbs and Parmesan for extra protein.

Marinara sauce and mozzarella add fiber and antioxidants to the dish.

Ingredients

• Eggplants are rich in fiber and add a hearty, meaty texture perfect for this dish.
• Parmesan cheese is a protein source that offers a salty, savory kick boosting overall flavor.
• Marinara sauce is rich in antioxidants, combines tomatoes and herbs for a sweet tangy burst.
• Mozzarella cheese adds creaminess and mild flavor while contributing essential dairy protein.
• Olive oil supplies healthy fats and a rich taste perfect for frying and enhancing flavors.

Ingredient Quantities

• 2 large eggplants, sliced about one inch thick
• Salt, for seasoning and to draw out moisture
• Freshly ground pepper, to taste
• 3/4 cup all-purpose flour for dredging
• 2 large eggs, lightly beaten
• 1 cup Italian seasoned breadcrumbs (or panko if you prefer)
• 1/2 cup grated Parmesan cheese
• 1 1/2 cups marinara sauce, use your favorite brand
• 1 cup shredded mozzarella cheese
• 1/4 cup olive oil for frying, more if needed
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• Fresh basil leaves for garnish, if you like

How to Make this

1. Slice 2 large eggplants into about one inch thick steaks, then sprinkle them on each side with salt and freshly ground pepper. Let them sit for about 30 minutes so the salt can draw out some moisture, then pat them dry with paper towels.

2. Set up a dredging station with 3 bowls: one with 3/4 cup all-purpose flour, one with 2 lightly beaten eggs mixed with 1 tsp garlic powder and 1/2 tsp dried oregano, and one with 1 cup Italian seasoned breadcrumbs mixed with 1/2 cup grated Parmesan cheese.

3. Coat each eggplant steak in the flour first, tapping off any extra, then dip them into the egg mixture and finally press them into the breadcrumb mix to make sure they’re well covered.

4. Heat 1/4 cup olive oil in a large frying pan over medium heat; fry the eggplant steaks for about 3 to 4 minutes on each side until they start turning golden.

5. Once fried, arrange the eggplant steaks in a baking dish, placing them in a single layer.

6. Spoon 1 1/2 cups of your favorite marinara sauce evenly over the eggplant, making sure every piece gets a good amount of sauce.

7. Top them off with 1 cup of shredded mozzarella cheese, covering the sauce generously.

8. If you like, you can pop the dish into a preheated 375°F oven for about 10-15 minutes. This will help melt the cheese and bring all the flavors together.

9. Remove the dish from the oven, and if you want, garnish with fresh basil leaves and a little extra freshly ground pepper.

10. Let it cool for a few minutes before serving and enjoy this tasty twist on a classic dish!

Equipment Needed

1. A sharp chef’s knife
2. A sturdy cutting board
3. Paper towels
4. Three mixing bowls for setting up the dredging station
5. Measuring cups and spoons
6. A whisk or fork for beating the eggs
7. A large frying pan
8. A spatula or a pair of tongs for flipping the eggplant steaks
9. A baking dish
10. An oven preheated to 375°F
11. A serving spoon for spreading the marinara sauce

FAQ

• Q: How long should I salt the eggplant before cooking?
  
  A: Let the eggplants sit with salt for about 30 minutes to draw out excess moisture, then pat them dry before dredging.
• Q: Can i use panko instead of italian seasoned breadcrumbs?
  
  A: Sure, panko works just fine if you like a crunchier texture but the italian seasoned breadcrumbs adds more flavor.
• Q: What is the best method to get a golden crust on the eggplant?
  
  A: First dredge in flour, then coat in beaten egg and finally the breadcrumb mix. Fry in olive oil till both sides turn a nice golden brown.
• Q: Is it okay to bake the eggplant instead of frying?
  
  A: Yes, you can bake them if you prefer a healthier version. Just preheat your oven to 400°F, drizzle a little olive oil, and bake until tender.
• Q: How do i make sure the cheese melts perfectly over the dish?
  
  A: Layer the marinara, mozzarella, and parmesan then pop the dish under the broiler for a couple minutes till the cheese is bubbly and just lightly browned.

Eggplant Parm Steaks Recipe Substitutions and Variations

• If you dont have all-purpose flour on hand, try using chickpea flour instead. Its gluten free and gives a slight nutty flavor that works just fine.
• In case you cant find Italian seasoned breadcrumbs, mix plain panko breadcrumbs with a pinch of dried basil, garlic powder and oregano for a similar taste.
• You can swap out Parmesan cheese with pecorino romano if you like a sharper, more robust flavor in your dish.
• If olive oil is low, avocado oil or even canola oil make good alternatives for frying up those eggplant slices.

Pro Tips

1. After salting the eggplants, you might wanna let them sit for a bit longer than 30 minutes if you have extra time so that they really lose that extra moisture. This helps the flour and breadcrumb layers stick way better when you fry them.

2. When coating each eggplant slice, press the breadcrumb and Parmesan mixture firmly onto the surface. This extra pressure ensures that the crust sticks on properly during frying so you don’t end up with bits falling off in the pan.

3. For frying, use a good heavy-bottomed pan. If your pan heats unevenly, try adjusting the stove heat as needed or even moving the pieces around, cause a burnt crust will mess up the taste and no one wants that bitter flavor.

4. Finally, after arranging the fried slices in the baking dish, consider spooning a little extra marinara sauce over them before adding the mozzarella. This trick not only gives more moisture to balance out the oil from frying but also makes sure every bite is packed with flavor.